Perfumes saffron

This cosmopolitan family, represented especially well in South Africa, the eastern Mediterranean, and Central and South America, is known for its garden flowers, the spice saffron, and the genus Iris for its perfume oils. 

Saffron and turmeric were used to add taste and colour to food. Vegetable dyes were used to make colourful textiles. Red lead was used to add colour to perfume bottles made of clay. Tribal chiefs painted their faces to show their status and to frighten the enemy. 

That this olfactory synergism exists is equally well-known in the world of taste. The combinations between certain wines and cheeses, or between saffron and seafood, are a constant source of pleasure and surprise. Incidentally, most perfumers are also connoisseurs of fine food, and many are excellent cooks. 

Since the dawn of civilization, say, 5000 years ago perfumes and perfumery chemicals encompassing flavors and fragrances and even pleasant food additives attracted attention in India and were used in temples, religious rites and even for personal sophistication. The earliest reference to such materials was to he found in the Vedas, say, during 2000-2500 BC. In particular, sandalwood, camphor, saffron, etc. were mentioned in connection with certain rites. 

Since ancient times, saffron Crocus sativus L., Mdaceae) has been widely used as a spice for flavoring and coloring food preparations and also as a perfume or a dye. In addition, saffron has been used in folklore medicine. Egyptians used this medicinal plant for the treatment of diseases as recorded in the George Ebers papyrus (1500 B.C.). 

Some herbs are used in cooking—to flavor foods. Others give scent to perfumes and still others are used for medicines. Some herbs, like balm and sage, are valued for their leaves. Saffron is picked for its buds and flowers. Fennel seeds are valued in relishes and seasoning. Ginseng is valued for its aromatic roots. 

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